Who would have thought chickpeas could create such delicious cookies? These soft and chewy cookies are made with just four wholesome ingredients, and the best part is that you’d never guess the secret ingredient. They’re naturally gluten-free, dairy-free, refined sugar-free and vegan, making them a treat almost everyone can enjoy.
Chickpeas might sound like an odd cookie base, but they blend perfectly to create a soft, fudgy texture—without any trace of beany flavour. High in fibre and protein, these cookies are not just a healthier dessert option, they’re also satisfying enough to keep you fuller for longer. Plus, they’re vegan and easy enough for anyone to make.
The combination of chickpeas, almond butter, and medjool dates creates a perfectly smooth and naturally sweet dough, while the addition of baking powder helps give the cookies their light texture. Optional dark chocolate chips elevate them even further, but they’re just as delightful without.
This recipe is as simple as it gets. All the ingredients are blended into a smooth dough, shaped by hand, and baked to perfection in just 10 to 12 minutes. The result? A soft cookie with a subtle nuttiness and a natural sweetness that satisfies any craving. Store these cookies at room temperature for up to three days, but leave the container slightly open to maintain their texture. Alternatively, pop them in the fridge for a firmer bite.
Tips
- Use soft, sticky Medjool dates – if yours are a bit dry, soak them in hot water for 5–10 minutes.
- Don’t over-mix the dough – once it comes together, stop processing or it may get too oily.
- Slightly wet your hands to shape the cookies more easily.
- Let them cool completely before eating – they firm up and get the best texture once cooled.
Swaps
Chickpeas: I only made this recipe with chickpeas, but white beans or butter beans should give a similar result — just make sure they’re well-drained and patted dry.
Almond butter: can be swapped for peanut butter or cashew butter, depending on what you have.
Flavour options: Add cinnamon, vanilla extract, or a pinch of sea salt for extra depth.
Storage
Room temperature: Keep for up to 3 days in a container with the lid slightly ajar.
Fridge: Store for up to 5 days — they’ll firm up a little more.
Freezer: Yes! Freeze for up to 2 months. Let them thaw at room temperature or gently warm them in the oven for a few minutes.
More Cookie Recipes
- Samoa CookiesHealthy & Easy Pecan Cookies
- 3-Ingredient Almond Cookies
- 3-Ingredient Chocolate Banana Cookies
- 2-Ingredient Healthy Coconut Cookies
4 Ingredients Flourless Chickpea Cookies
Ingredients
- 140 g chickpeas from a can, drained and rinsed
- 120 g almond butter
- 2 tsp baking powder
- 70 g medjool dates ~5
- Optional pinch of salt
- Optional topping: Dark Chocolate chips
Instructions
- Add all the ingredients to a food processor: chickpeas, ground almond, baking powder and medjool dates (I recommend to add a pinch of salt👌🏼).
- Blitz until a uniform dough is formed, don’t over-mix (once the dough goes into a smooth consistency stop the machine).
- Make 5 cookies by shaping with your hands.
- Add chocolate chips if you like, they are optional but always a great addition (I have e used dark chocolate chips)
- Bake 10- 12- mins at 180C in a preheat fan oven.
- Let them cool down completely before enjoying them